Tee Vee Cookies. Inspired by a local favourite from my childhood. I think they are Newfoundlands version of the British Jammie Dodger!
Tee Vee Cookies
This is another recipe that I’ve been wanting to develop for a while now. Once again they are inspired by a favourite Purity Factories cookie.
Purity is a venerable brand in Newfoundland who are celebrating their 101st year in business in Newfoundland. Their varied offerings range from peppermint candy and molasses kisses to partridgeberry apple jam.
Theya re also known for their big range of crackers and cookies. Everyone is quite aware of the famous Purity Jam Jams, but TeeVees were another favourite.
Softer than a Jammie Dodger which goes very well with a cup of tea, they do bear some similarities in flavour. Vanilla and raspberry are the flavour duo in this case.
My grandmother Belinda, (you may know her from her now famous Newfoundland Snowballs recipe) always seemed to have these and Jam Jams in her pantry. I’m sure we shared a few over the years in her kitchen.
The method is very close to that of Jam Jams, so if you’ve tried that recipe previously, these should be a walk in the park.
Give these nostalgic treats a try. The old fashioned favourites are often the best.
Tee Vee Cookies
Need more cookie inspiration?
You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!
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Tee Vee Cookies
Tee Vee Cookies. Inspired by a local favourite from my childhood. I think they are Newfoundland's version of the British Jammie Dodger!
Ingredients
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 1/2 tbsp vanilla extract (or to taste)
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup Raspberry jam. (Inexpensive jarred pectin jam)
Instructions
- Cream the butter sugar and vanilla until nice and light.
- Add the eggs one at a time, beating well adter each addition.
- Sift together the flour, baking powder and salt.
- Add the dry ingredients all at once.
- Fold the flour in, just until incorporated well. Don’t overwork the dough.
- Form into a ball and slightly flteen into a disk.
- Wrap in plastic wrap and refrigerate for a couple of hours or overnight to let the dough rest.
- This will also make it easier to roll.
- Rolling the dough out on a well floured board and cutting out 3 inch circles.
- Cut a ½ inch circle out of the center of half of the rolled out cookies.
- Bake on a parchment lined baking sheet at 350 degrees F for about 10-12 minutes.
- Don’t overbake them. These will not get very brown, Slightly brown at the bottom is fine. Overbaking will make them crisp.
- Flip the bottom halves of the cookies over (those without the center holes) on the cookie sheet.
- While the cookies are still hot, spoon 1 tsp raspberry jam per cookie (or your favorite jelly) onto the middle of the flipped cookies and spread it out slightly but not to the edges.
- Use the cookies with the circle cut-outs as the tops of the sandwich cookies and press down very slightly, just to make good contact.
- Return to the oven for 2-3 minutes.
- This step helps the jam to stick better but you can just cool them and put them together cold too, but they tend to be a little messier.
- Cool on a wire rack. Store in an airtight container. These may be a little softer and better the next day if you store them properly.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 341Total Fat 9gSaturated Fat 6gUnsaturated Fat 4gCholesterol 54mgSodium 253mgCarbohydrates 58gFiber 1gSugar 25gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.